Japanese Red Bean Paste - Anko (2 Ways, Less Sweet)

Instant Pot method

1. Rinse the dried adzuki beans and discard any floating pieces.
2. After draining the water, transfer the beans into your Instant Pot, and add water at a ratio of 1 part beans to 3 parts water.
3. Cover and lock the lid of the Instant Pot, then cook the beans with high pressure for 25 minutes. Once finished, let the Instant Pot release pressure naturally for 15-20 minutes.
4. To check if the beans are done, try mashing them with a spoon. Drain any leftover water.
5. Use a food processor to blend the beans to your desired texture (You also could use a large spoon to mash the beans).
6. Transfer the drained beans to a nonstick pan, and add sugar and a pinch of salt. Cook the mixture over medium-high heat, stirring constantly to prevent scorching.
7. Once the paste thickens, reduce the heat to medium and continue cooking until a line drawn through the paste doesn't disappear. This will take approximately 5-10 minutes.
8. When the paste reaches the desired consistency, remove it from the heat and transfer it to an airtight container.

Stovetop Method

1. Soak the adzuki beans in water overnight or for 6-8 hours.
2. Rinse and drain the beans. Then transfer them to a pot.
3. Bring the water to a boil over medium-high heat, then drain the beans using a fine-mesh sieve.
4. Return the beans to the pot and add enough water to cover them by 2-5 cm (1-2 inches).
5. Simmer the beans for 1.5-2 hours until they are soft. To speed up the process, you could add a small amount of baking soda.
6. To test if the beans are done, mash them with a spoon. Drain any excess water.
7. Follow the next steps, just as in the Instant Pot method.